Everyone’s favorite, vegetable jello. This one described as a beautifully molded salad to grace the most elegant buffet table.
1 9 oz package frozen artichoke hearts
1 cup sliced mushrooms
1 cup Italian salad dressing
1 3 oz package Jell-o (lemon or lime)
1 cup boiling water
2 teaspoons vinegar
3/4 cup cold water
1 tablespoon sliced pimento
Cook artichoke hearts as directed on package. Drain and combine with mustrooms in a bowl. Pour dressing over vegetables and allow to marinate at least 1 hour. Drain, reserving marinade. Dissolve Jell-o in boiling water. Add vinegar and cold water. Chill until thickened. Fold in the drained mushrooms and artichoke hearts, and pimento. Pour into a 4 cup mold. Chill until firm, about 4 hours. Makes 3 1/3 cups or 6 salads.
Note: If desired, reserved marinade can be combined with mayonaise and used as a dressing for the salad.